An History made of Wafers

1967

Luigi Vandone is still a young pastry chef in

Milan when he decides to buy the company

Bussy Bricelets de Vevey. The new Bussy

launches production, still using manual

methods, and adds new varieties of crunchy

wafers for decorating ice cream and custard desserts.

1970

The wafer cannolo is made for the first time.

It is an original product that Luigi Vandone

wants to market to pastry bakeries and ice

cream shops as a “semifinished” product for

quick preparation of dessert recipes filled with

cream, custard, ganache or ice cream.

It meets with unexpected commercial success,

paving the way for the structural changes needed

as the product is still made by hand.

1972

Production of the Bussy Cannolo, referred to

simply as “Il Bussy”, becomes automated

thanks to the installation of a custom

machine made in Austria capable of meeting

the higher demand. The name Bussy

frequently comes up in conversation among

operators who meet annually at SIGEP in

Rimini, a fair the company has always attended.

1981

Bussy consolidates its position as a wafer

specialist not only for the Italian market but

also for foreign markets, starting in

German-speaking countries and the north of Europe.

The market looks for something new and this leads

to the idea of a variegated two-tone wafer that Bussy

immediately begins to make at its facilities in Rho,

in the Milan suburbs, at the company’s new premises.

1989

It is time to come up with a new product and

that product is called Kikera, a wafer cup,

plain or covered with different types of

sprinkles. The Bussy catalogue has gradually

grown to include a wider choice of original

shapes and flavours.

1990

The increase in production lines and items in

the catalogue requires expansion of the

facility, an office and storeroom building are

added.

1996

This is the year of epic transformation: Bussy

goes from production by hand to an

industrial facility working two shifts. For

Bussy, it is the culmination of almost 30 years

in business and a commercial strategy that

impacts not just bakeries or ice cream

parlours that make their own products

in-house, but that also impacts the food

industry world

Times Goes By

2006

In 1988, the youngest daughter of Luigi,

Vittoria Vandone, takes over at the helm of

the company. Thanks to her studies in

economics and finance, Vittoria notices a

further, new driving opportunity for the

company. Bussy expands its product range

and pushes forward on markets that are still

new: from Australia to Arab countries, it

begins to attend fairs in other countries,

placing great emphasis on communications.

The first Bussy wesbite goes live.

2013

The Purpurry catalogue dedicated to

decoration joins the traditional catalogue,

providing additional services for customers

who want products for decoration, not just

limited to wafers. Bussy is confirmed as the

leading company in this sector.

2014

This year, Bussy takes part in numerous trade

fairs, some of which are in other countries,

including the New York Summer Fancy Food Show

for the first time.

2015

Bussy’s commitment to marketing and

coordinated image is rewarded when it wins

the Premio Comunicando award in the

Creativity category. The Premio Comunicando

has been awarded for 9 years by a leading

editorial company in the industry, Editrade.

2016

At Sigep in Rimini, Bussy takes a further step

and receives the Premio Comunicando

Grand Prize for its original “Noi cialdiamo Voi

Farcite” media campaign (meaning ‘We Wafer, You Fill’).

This is the second time it wins the Grand Prize,

the first being for an effective marketing campaign in 2010.

6 October 2017

It was 1967 when Luigi Vandone decided to

take over and develop a production of

wafers for cakes and gelato in Milan, Italy.

Thanks to the passion, the courage, the

determination and love of the Vandone

family the company celebrates its first 50

years of activity.

2018

Viviana Varese, the Michelin-starred chef of Alice Ristorante,

is the new “face” of Bussy!  She will be working

to create delicious and crunchy new recipes,

both sweet and savoury, using the brand’s

flagship products for the Food Service marketing.